By Alix Traeger
In Persian cuisine, both corn (known as “balal”) and saffron are widely cherished ingredients. Corn is often enjoyed grilled or boiled, while saffron is a prized spice used to add a unique flavor and vibrant color to various dishes.
Ingredients:
- 2-4 ears of corn
- 1 teaspoon of salt
- A pinch of saffron
- A bunch of fresh dill
- 2 tablespoons of butter
- 1 fresh lime
- 4 dollops of shallot labneh
- Water can high
Instructions:
- Prepare the Corn: Shuck the corn and cut each ear in half.
- Boil the Corn: Place the corn in a pot of boiling water and add the salt.
- Prepare the Saffron Butter: Crush the saffron and melt it with the butter.
- Slice the Corn: Remove the corn from the pot and slice each piece horizontally.
- Glaze the Corn: Place the corn on a baking pan and brush with the saffron butter.
- Prepare the Garnish: Chop the fresh dill and cut the lime in half to squeeze the juice.
- Mix the Labneh: In a small bowl, combine the labneh, lime juice, and chopped dill.
- Assemble the Dish: Spread the labneh mixture on a plate as a base, place the corn ribs on top, and sprinkle with fresh dill.
